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Tag Archives: Armenian Lentil Soup

Years ago, my kind friend/massage therapist, Kelly, passed along this healthy & delicious recipe from a Moosewood cookbook. The original recipe (see below) is vegan, although we like to add a bit of sour cream to it. I thought I would modify it for our family’s preferences and try it in the slow cooker. It’s perfect with a little bread and glass of wine!

Rinse the lentils, then bring them to a boil in the stock or water. Reduce the heat and simmer covered for 20 minutes. Add the chopped apricots and simmer covered for another 20 minutes.
Meanwhile, saute the onions in the oil until translucent, then add the eggplant and 4 or 5 tablespoons of water. Cook covered on medium heat, stirring occasionally, until the eggplant is almost tender. Add the remaining vegetables, dried spices, and salt. Cover and cook until tender, about 10 minutes.
Stir the vegetables into the cooked lentil-apricot mixture and simmer for 15 minutes. Add the parsley and mint and serve.